Cosmetics & Fragrances
Food Safety & Nutrition
Agri-Food Science
Over the next two and a half years, the FDA aims to cut the average sodium level intake by 12% — from 3,400 to 3,000 milligrams a day.
When it comes to beverages, the reformulation challenge is notably simpler, as the sweetness of the sugars can be replaced with far smaller quantities of sweeteners which delivers the desired calorie reduction.
Creme Global has joined with Dawn Farm Foods and University College Dublin’s digital development hub, CeADAR, on a €3M Industrial Research Project to change the landscape of food innovation forever. As part of this, they have secured co-funding from the highly prestigious Disruptive Technologies Innovation Fund by the Irish Government.
Cronan McNamara, CEO, Creme GlobalAI and Predictive Modelling in the Food Industry.What Can It Do for You?IAFP 2021, Wednesday, 28 April 2021 Brendan Ring, Commercial
“Each year – Unsafe food causes 600 million cases of foodborne diseases and 420 000 deaths.” World Health Organisation
Food safety and consumer health are of utmost importance for the food industry. But even with so many controls in place, foodborne illness can still occur. New approaches are required to enable companies to take a more preventative approach to food safety. So why are companies turning to AI to solve this challenge?
The benefit and power of Artificial Intelligence (AI) has been discussed for years. However, recent challenges in the food industry have accelerated it’s implementation. AI is now part of the food industry revolution, and it’s here to stay.
The US based NCI created a method to estimate the usual or habitual amount of food, or nutrients eaten by populations, known as the NCI method.
Microbes are ubiquitous in nature. Their prevalence and spread – even with sanitisation procedures – is evident in food production environments. But what about condensation? Could this be just as big an enemy?
Creme Global Head of Data Modelling and Statistics, John O’Brien, offered his insights for the discussion paper ‘AI & Predictive Analytics for Food Risk Prevention’, published as part of the EU-funded digital transformation initiative called Big Data Grapes.
Before your inbox gets filled with heart emojis and other love related imagery ahead of Valentine’s Day, now is the perfect time to consider what you’re doing to keep your real heart healthy.
As the COVID-19 pandemic continues to put a strain on our lives, people are forced to change everyday habits to remain healthy. One positive outcome is that healthy living is now top priority, and people are actively looking to find ways to boost their immune system through exercise and diet.
COVID-19 has accelerated digital transformation of the food production chain across the globe.
Properly harnessing available data requires innovative and validated solutions that circumvent hype and buzzwords and instead focus on using advanced data access, analytics and predictive modelling harmoniously. Such solutions can then be used to underpin important safety and risk assessment decisions made by the industry and governments.
SAFFI (SAfe Food For Infants in the EU and China) targets food for EU’s 15 million and China’s 45 million children under the age of three. Project aims at developing an integrated approach to enhance the identification, assessment, detection and mitigation of safety risks raised by microbial and chemical hazards all along EU and China infant food chains.
One of the less obvious effects of the COVID-19 pandemic has been its impact on the traditional food supply chain. From initial lockdowns that brought about shortages to later normalisation of the pandemic measures that drove a significant shift from in-person shopping to digital, online channels.
The Creme-RIFM Model is the most comprehensive of its kind. We built the model on real-life data from more than 41,000 people on how consumers use fragranced products (how often and where on the body) on a daily basis.
One of the most valuable applications for mathematical or scientific models is to be able to accurately predict the future. In the absence of a crystal ball, how you go about that depends on what you want to predict, and on what you already know.
Can data science drive advances in food safety? Panellists in the “Data Revolution: Is Food Safety Sitting on the Sidelines?” session tackled big questions about big data in a wide-ranging IFT SHIFT20 conference conversation.
For anyone working in a scientific discipline, staying up to date with the latest research is a part and parcel of the job. However, with the huge deluge of research being churned out, this isn’t such an easy task.
In highly competitive industries, improved understanding of the financial exposure risk profile from being associated with contaminated products in the market is increasingly important. By using data organised in structured data sets and through the application of science-based mathematical models, Creme Global quantifies detailed risk profiles that can simplify risk management decisions and mitigate financial risk.
For the fifth year running the Predict conference in Dublin provided a reality check on how far AI and analytics has come and how far there is still to go.
At Creme Global we believe in the collection, integration and secure sharing of data to produce insights and clarity and to create value. For over 15 years, we have worked with leading organisations around the world on secure, collaborative, data and scientific modelling solutions.
This article continues from part one of this two-part article. Product Stability and Shelf Life – Predictive Modelling To ensure consumer safety, product quality and
The evolution of novel data processing technologies is fast paced and the volume of data being generated is growing by the second. The food industry
We have updated our brand to better reflect the company position and ambitions.
As data is at the core of Creme Global’s services we needed to find the best way to track and improve all data activities. We also realised the need to manage how the data flows throughout the timespan a project.
The first-ever World Food Safety Day, adopted by the United Nations General Assembly in December 2018, is celebrated TODAY! Our Head of Food Safety & Nutrition Sandrine Pigat as well as Food Scientist Foteini Bompola took some time out to answer a few pressing questions on food safety in 2019.
From a consumer health perspective, it’s vital that we can be sure the foods we eat are safe and are not going to make us ill. Microbial testing is one of the core components of QC in a food production environment to ensure there are no harmful bugs are slipping through into the final product.
Creme Global took part in the the Kick-off meeting for new EU Horizon 2020 project – PROTECT.
Studying different types of exposure such as from which route we are exposed, or chronic exposure, allows us to examine a range of scenarios.
Risk ranking is a technique that can be used to identify the most significant risks, thereby prioritising them in a given situation to enable efficient and effective management decision making.
Creme Global has always been at the cutting edge of data science and computing since its formation in 2005. With the increasing number of businesses across a wide range of industries requiring AI/ML to stay at the cutting edge, we have formed a dedicated AI/ML steering group.
Creme Global’s collaboration with Food Drink Ireland (FDI), culminated in the launch of a new report titled FDI Evolution of food and drink in Ireland 2005 -2017. The report shows the decreases in sugar and saturated fat in Irish diets between 2005 and 2017 as a result of voluntary undertakings by food and drink companies.
“Explanations are … the currency in which we exchange beliefs.” Lombrozo, 2016
When it comes to healthy eating, there are plenty of different opinions, information and myths out there. No other scientific topic, affecting everybody, seems to be discussed this controversially than the optimal ingredients for a healthy diet.
Most CVDs can be prevented by modifying our behaviour: not smoking, reducing our alcohol intake, being physically active and watching our weight and waistlines. Monitoring our diet, particularly our intakes of saturated fat, is also important.
The next generation of packaging should be eco-efficient in respect to its source, usage benefit and end of life. Packaging should reduce food waste and preserve food quality and safety.
Data science is about extracting knowledge from data, discovering patterns and building insights through records and facts. Contrary to popular belief, it is the opposite of trying to prove something.
Insects are a source of energy, protein, fat, minerals and vitamins. Mean estimates show energy levels to be around 400–500 kcal per 100 g of dry matter, making them comparable with other protein sources. However, there are some potential biological, chemical and environmental hazards associated with the use of farmed insects as food and feed.
Love is the theme of the great majority of songs, poems, books, films, theatre show and any sort of artistic expression. Probably it is not too far-fetched to say that everyone wants to love and be loved; all of us dream of finding the “twin-soul” with whom share the rest of the life and being surrounded by many friends. “All you need is love”, according to The Beatles.
Prof. Fanning has been helping develop applications around genome sequencing to minimise risks in global food production and improve food safety decision-making. Two practical outcomes
Data driven decisions are only as good as the data they are based on.
Animal testing is of course highly undesirable from an ethical perspective, and equally using crude calculations to determine human health and exposure is far from ideal.
Part of our Open Door series of interviews.
We have decided to publish a summary of this research to give back to the design community and others setting out to design data science tools.
Food and beverage manufacturers are looking for ways to reduce sugar in their products as excessive dietary intakes of sugar are related to adverse health effects.
New technologies for gathering, analysing and steering consumer well-being, from fitness trackers to nutrition, health and microbiome apps, to name a few, are trending. As a result the volume of data generated in this area has been growing rapidly.
Some things are inherently complex and when a business relies on data from a series of intricate models it’s imperative that they work with a sufficiently low-level tool.
Probabilistic modelling, or Monte Carlo simulation, can be precisely what you need when there is a lot of data known about a system. Calculations in science involve putting numbers together that represent physical quantities.
The guiding maxim is known as the three Rs, namely Reduction (fewer animals), Refinement (improved procedures), and Replacement (different tests).
Around the start of 1900s Arthur Guinness Son & Co. set out to hire the best scientists to analyse data concerned with aspects of their brewing process.
Clean label is not a trend anymore, it is considered to be standard for many consumers and food manufacturers. Consequently, the food industry keeps moving toward such products, in order to meet consumers’ demands.
Phenolic compounds are secondary metabolites synthesized by plants that may have beneficial effects on human health and provide protection against chronic diseases.
Caffeine can be a controversial topic – many espouse its benefits while others remain wary of the negative associations. Caffeine, even in low doses, may increase alertness and improve performance efficiency tasks.
Sensors embedded in products could lift the veil on product use in the home, especially for new products where there is much uncertainty about how the public will react or engage with a product.
How might we make predictions in a world of choice and randomness? If we borrow a concept from modern physics, we may be able to make lots of predictions rather than just one.
In an opinion released last week, the EFSA Panel on Food Additives and Nutrient Sources presented findings on a new toxicological 28-day study on rats which was designed to re-evaluate Sunset Yellow (E110) as a food additive.
What does Cloud Computing really mean? What are the benefits of using Cloud-based technologies, over the traditional ones that we may be more familiar with?
Standing for Flavours, Additives and Food Contact Materials Exposure Tool, the FACET software is the culmination of over five years’ work in collaboration with partners from industry, government and academia across Europe.
There are 60 fragrance compounds assessed in the model, and ready to review, with another 100 compounds currently being processed that will be installed in the model shortly.
Predictive microbial models can be deployed to help to understand the behaviour of pathogens in products. However, there is no one-size-fits-all model for predictive microbiology.
In 2004 when it was decided to introduce the ban, it was envisaged that the state of the science would have progressed beyond where it is now.
This technique of running many simulations is known as the Monte Carlo method, a category of modelling techniques that has and is gaining currency in many different areas, particularly with increases in computational capability.
The provisions of the new Regulation aim at ensuring that consumers’ health is protected and that they are well informed by monitoring the composition and labelling of products.
In cosmetic exposure, let’s explore if the majority (80%) of product exposure to a population is caused by a minority (20%) of products. To tell whether this 80/20 rule holds true we will need to calculate the aggregate exposure of cosmetic products to the population.
Game Theory is a field of mathematics that attempts to create tools to help people make better decisions. But what does making better decisions mean? In some cases the answer is quite simple.
Sir Francis Galton (born 1828) was posed with the exact same challenge when a county fair came to town. He and all the other fair attendees were given the opportunity to win a prize by correctly estimating the weight of an ox.
Over the past decade, the importance of nutritional status has been increasingly recognized in a variety of morbid conditions including cancer, heart disease, and dementia in people over the age of 65 (Wells and Dumbrell, 2006).
Food is the fuel that enables athletes to perform to the best of their ability. The diet of an athlete is a fundamental aspect to their training routine. Exercise and eating should form a positive relationship in order to ensure an athlete remains healthy while maximising their performance.
An athlete’s diet has a significant impact on their performance, especially leading up to and during an important event. Specific nutritional recommendations have been established for athletes for before, during and after an event, in particular for fluid intake.
The survey was carried out as part of the FSAI’s routine monitoring and surveillance programme on labelling of foods. DNA profiling was used to test for the presence of DNA from pigs, cattle and horses in beef meals, beef burgers and salamis.
BACCHUS is focusing on the action of bioactive substances found in foods that are common in European diets including apple, chokeberry, sweet oranges, pomegranate, cured pork products and wheat.
The event was organised by Teagasc, in partnership with University College Dublin, Bord Bia and Dublin Institute of Technology, showcasing the unique combination of Irish food culture and tradition with the best of Irish food science and technology.
The objective of the study was to analyse the intake of food and nutrients in Irish teenagers using the Irish Universities Nutrition Alliance (IUNA) National Teens’ Food Survey 2006 and compare it against the Food Safety Authority of Ireland FSAI Healthy Eating Guidelines that were released in 2011.
Probiotics are live bacteria introduced into the gut that help the digestive system function properly. The most well known are lactobacilli and bifidobacteria, usually added to dairy products, in particular yogurts.
EFSA published a comprehensive overview of all the procedures they currently employ to assess dietary exposure to different chemical substances.
Guidelines across the globe vary in relation to fruit and vegetable intake. However some common themes can be noted.
The Earth consists of about 70% water, our bodies are more than 65% water and our brains are approximately 75% water but how much do we need in our diets?
In recent years the number of reformulated foods introduced on the European market has increased enormously, with leading food manufacturing companies reporting the reformulation of at least 50% of their foods.
Some chemicals are not intended for human consumption at all, but are nonetheless known to be present at various levels, like the residues from pesticides or contaminants from food packaging.
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